Artichoke Chicken Casserole Recipe

This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.—Roberta Green, Hemet, California

Nutritional Facts

Directions

In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly.Yield: 8 servings.

Originally published as Artichoke Chicken in Casserole Cookbook
2001, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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chinadoll2008 User ID: 157446092343

Reviewed Aug. 29, 2013

"I would definitely use less mayo & maybe 1 can of the soup but it was a very tasty dish. I would also use less bread crumbs. I used a seasoned bread crumbs that had Romano cheese in it & it seemed real salty. We enjoyed it."

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knegron1206 User ID: 5795144109201

Reviewed Sep. 10, 2012

"the artichokes seemed soggy. I was not a fan of the texture"

MY REVIEW

Dana Henry User ID: 683164448428

Reviewed Aug. 28, 2012

"It's Awesome"

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ckovel User ID: 641455534778

Reviewed Apr. 1, 2012

"Adding to the other reviews, here's what I did. Used one can of soup, 1/2 cup mayo, a heaping 1/2 tsp of curry and also sauteed some mushrooms in butter and added them in. Panko breadcrumbs were great. It is thick this way but goes well served over brown rice."

MY REVIEW

glogrizzle User ID: 250221377603

Reviewed Mar. 8, 2012

"This actually is really quite good- but like everyone else I had to tweak it some- first of all one can of soup is all you need- I used cream of celery- otherwise I think with two cans you would need a straw to eat it- olive oil needs a miss- cook your chicken and mix all of the ingredients and add to pyrex dish then add sharp cheese and bread crumbs- I also added a half of lemon to give it more punch -we also like curry so added a little more-"

MY REVIEW

kellysarasola63 User ID: 576578877559

Reviewed Feb. 16, 2012

"This recipie calls for two much soup/mayo. Next time I make it I will use one can of soup and 1/2 cup mayo. Once I mixed up what the recipie called for I only used 1/2 which was more than enough. Other than that. YUMMY!!"

MY REVIEW

sweet1pie User ID: 410060241413

Reviewed Sep. 15, 2011

"It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!"

MY REVIEW

JE Chapman User ID: 587329434856

Reviewed Jun. 3, 2011

"This recipe had great flavor. It was little salty but I think that was just the seasoned bread crumbs that I used (I didn't add any salt). I agree with some other reviews that it would be good with rice or noodles. I would also use a little bit less bread crumbs, maybe 1/2 cup."

MY REVIEW

RaOwBe User ID: 70580585119

Reviewed May. 14, 2011

"@Starfire5 - me too!"

MY REVIEW

Starfire5 User ID: 332169236708

Reviewed Feb. 16, 2011

"This recipe is AMAZING! Great unique flavor! I'll definitely be making this alot!"